Homemade Strawberry & Lime Sorbet in 5 Minutes (No Machine)
Save RecipeHi Bold Bakers!
Yes, you can enjoy delicious Homemade Sorbet at home without the need for an ice cream machine. Once you try this Sorbet you will be hooked!
My Homemade Sorbet is made using the exact same logic and engineering as my 2 ingredient No Machine Ice Cream recipe. You need an ingredient (e.g. frozen fruit) to give you a thick base and you add liquid sugar (e.g. condensed milk) to help it freeze. So I thought, why can’t I apply my ice cream technique to a sorbet? Well, you can, I did, it works and it’s awesome!
By definition my recipe is technically more of a sherbet than a sorbet because it contains milk but personally I think it is more of a sorbet than anything.
Condensed Milk is an important ingredient in this recipe and can’t be left out. If you cannot buy it easily then I’ll do you one better and show you how you can make your own. The recipe is very simple and probably more cost effective than buying it in the store. You can find my Homemade Condensed Milk recipe here.
Although I use condensed milk this recipe can be made Vegan by using Dairy Free Condensed Milk. It’s simply made using coconut milk and sugar so this condensed milk is perfect for sorbet and also my Dairy Free Ice Cream recipe. If you do dairy free baking (or just like the taste of coconut) my Dairy Free Condensed Milk recipe is really handy to have a stash in the fridge and it stays fresh for weeks.
Want even more Sorbet flavors? Check out my Cantaloupe & Mint Sorbet, Raspberry Sorbet, Mango & Passion Fruit Sorbet and Chocolate & Banana Sorbet.
Also, you can buy the same ice cream containers I use here on Amazon and check out a few of my favorite frozen treat accessories below.
- 3 cups (15oz/390g) strawberries, frozen
- Zest from 1 whole lime
- ¼ cup (70g/2 ½ oz) fat-free condensed milk
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Combine the berries, lime zest and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
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Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
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Keep in the freezer for up to 6 weeks.
SmartPoints: 5
PointsPlus: 2
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi,
Is it sweetened condensed milk that you are using?
Thanks, Sandy
Hi, yes it is.
Nice recipe but sadly this isn’t a sorbet. A sorbet is made without milk products. It’s very important to distinguish this because many people who are allergic to milk protein or lactose buy “sorbets” instead of ice-cream because of this. This is more of an actual ice-cream and should thus be called that to avoid confusion.
Hi Lisa,
Yes! actually a sherbet, but this is a distinction in the US.
A sorbet correctly is made with a sugar syrup, and needs churning to give a good result.
This is not so much an ice cream and we distinguish it from our ice cream recipes by calling it a sorbet, though a no churn one, so trouble free!
People who need to avoid lactose can make this with lactose free condensed milk, and they can make that at home too.
So, you are right, but it is just a name. See the method to make condensed milk at home here (https://www.biggerbolderbaking.com/how-to-make-condensed-milk/) this will work with any type of milk,
Gemma 🙂
To make this for 20 people, what are the ingredient measurements?
Hi Carmen,
This will depend on the serving size.
This recipe make a little over a pint. 16ozs, of sorbet.
We tell you 4 servings for the quantities here, so you will multiply that by five, for a generous serving.
Sorbet is sometimes served in a small scoop, so that matters too.
Gemma 🙂
Gemma can we use these ingredients in an icecream maker
Hi! My recipes don’t require an ice cream maker so you don’t really need it.
Hi Gemma,
Soooo happy I “stumbled” across your website this evening. I made the full cream condensed milk and wondered if you have a recipe for the fat-free condensed milk…would that be the dairy free recipe on your site? Thanks in advance 🙂
Hi Sonya,
Condensed milk relies on any milk/nut milks/dairy milk/full fat/low fat/no fat, all will work, provided the sugar you add will caramelize.
That is what condensed milk is, a step on the way to caramel, but made with milk. The sugar is the only essential ingredient, after that you are evaporating the water content to thicken the milk.
I hope this help you,
Gemma 🙂
Can I use lemon zest instead of lime?
Hi Miriam,
Yes, but it will have a different taste! lime is a sweeter thing really.
Use un-waxed lemons, wash the skin well if in doubt, and finely zest without getting the pith, it will make it more bitter,
Gemma 🙂
Holy moly, Gemma! This is sooooo tasty! Strawberries were on sale at the grocery store, and I think I’m going to have to go back for more! I hope I can wait until this freezes to taste it.
I’m also really interested in trying this again with coconut cream and maybe icing (powdered) sugar for sweetness. Think that would work? I saw your recipe for sweetened condensed milk, and that it can be made with coconut milk, but I love the convenience of using premade ingredients for desserts when I’ve already spent time cooking dinner. I
‘m going to try this recipe with frozen pineapple now!
Hi Allison,
you can use icing sugar but I’m not sure if it will be better then using regular sugar.
Good luck with it,
Gemma.
hey gemma i tried it but i cannot get the thick condensity and please can you tell me the measurment of condence milk please reply me 🙁
Hi there,
It is in the recipe! Did you follow the recipe?
Gemma 🙂
I dont get the amount of how mutch condensed milk either. Why dont you answer the question instead of refure to the recipe??
Hi Anita,
The reason I refer people to the recipe is because I already gave all of the information there on the recipe. Scroll down to the bottom of the page and you will find a printable recipe with all the measurements.
Best,
Gemma.
Hello Gemma!
I like to try sorbet with some papaya and grapes as they are available now. I would like to know about the substitutes to add to them for flavouring
Thank you
In addition pine apple also because I live in India all fruits are not available in my city.
Hi there Sri,
The papaya will work well with some lime, just like the strawberry, this should be perfect.
Grapes really do not have a flavor as such, they are sugar bombs, they will not be so suitable for this recipe.
fleshy fruits work best for this, use as they come into season,
Gemma 🙂
Hi, I want to make this strawberries sorbet ice cream with coconut condensed milk (full fat), should I decrease the amount of condensed milk add to the ice cream? Thanks
great question. you can just replace the regular condensed milk with the coconut one. Use the same amount.
Hope this helps,
Gemma.
Does the fruit have to be frozen or may I use fresh??
Hi Taylor, It has to be frozen. If you use fresh fruit it will freeze like water, and form ice crystals. the frozen helps to immediately begin to freeze the ingredients, to form the sorbet 🙂
I made this with the dairy free condensed milk (made from almond milk) and it was delicious!!! Thanks Gemma!
That is great Amy, thank you for sharing that with us,
Gemma 🙂
I made the strawberry lime sorbet today and it was truly insanely delicious!
Hi Gladys,
I am happy to hear that, thank you for being with us,
Gemma 🙂
Oops, my previous comment is for your strawberry frozen Yogurt recipe, not the sorbet. Sorry…
Simple, fabulous and fast! I made a strawberry and banana variation of this, with fresh fruit from our farm and homemade Greek Yogurt from our cows here in Costa Rica–Delicious!
Thanks so much for the honey tip
That’s what really changes not only the scoopability but the mouth feel, velvety and smooth.
Love your site, recipes and videos.
Real Irish soda bread tomorrow morning–in the tropics-who would have believed it. 🙂
Hi Jose,
Thank you for your kind words! I am really happy to hear that the soda bread will be scenting the tropical air, I do hope you enjoy it,
Gemma 🙂
Hi Gemma or Jose
What was the ‘honey tip’ that changes ‘scoopability’ ? I cannot see that mentioned anywhere.
Hi there,
I am not sure what that precise comment was, but there are a number of foods which do not freeze. Sugar is one of these, fat another, and alcohol, if that is a food! too. Frozen recipes call for various sugars, but in order to preserve the flavor of the ice cream, most will call for white sugar. Liquid sugars tend to be sweeter than granulated sugar, and honey has a distinctive flavor which may come through in the sorbet/yogurt/ice cream.
Honey is sugar too, very high in fructose, and delicious as it is still needs to be seen as a sugar.
Adding a tablespoon of vodka to the mix will keep it soft too, but that may not be for everyone. In vanilla extract there is some alcohol too, which also helps.
So, there is little enough difference between honey and sugar from a freezing perspective, and condensed milk is very high in sugar. It is difficult to get a good result if you reduce this too much.
I hope this is of help,
Gemma 🙂
I will surely try this, thanks.
Hello is it okay if we use normal condense milk and not fat free condense milk ?
sure, no problem 🙂
Hey gemma my brother is allergic to condensed milk is there a alternative and if so how much should be used
Thank you
Hi Sumayyah,
That is too bad! It is best then for your brother to stick to traditional sorbet recipes. these involve a sugar syrup, and there are lots of recipes for these online, do check them out!
Gemma 🙂
This is the best sorbet ever! It is so good. It has the right amount of strawberry along with the perfect tint of lime. Keep the recipes coming!
Hi lulu,
Thank you for your kind comments, i am happy you enjoyed this,
Gemma 🙂
Should this be covered before putting in. The freezer???
Hi Tiffanie,
Yes! all food must be covered for storage in the freezer, otherwise it will get, what is known as, freezer burn!
Gemma 🙂
Should this be covered before putting in. The freezer?
Hi Gemma can you please tell me how much condensed milk needed in cups .
Hi Hailey,
It is here in the written recipe:
3 cups (15oz/390g) raspberries, frozen
¼ cup (70g/2 ½ oz) fat-free condensed milk
Gemma 🙂
Omg I made this recipe! And it turned out super delish! I just found your page on Facebook and I have to say you have the easiest and some of the best tasting recipes I’ve ever made!!! And they all seem to turn out so perfectly! I’m loving this low carb treat! My little niece is a type 1 diabetic and doesn’t get a lot of frozen treats! But I’ve gotta say I’m sure her Mom will be making this for her this summer! And it’s something I can keep on hand for her too! I really appreciate the nutritional info too at the bottom of the the recipe! I’m really looking forward to trying the Popsicles! ?thanks for sharing!
Hi Anne,
Thank you so much for this. We also have a type 1 diabetic in our family, and i know how hard this can be for your family, and for the little one. I am happy to found this a useful recipe. i need to focus more on this area of baking too,
Gemma 🙂
This recipe is amazing! Love how simple and easy all your recipes are??
Hi Jesse,
Thank you for your kind comments, and for visiting my website,
Gemma 🙂
Gemma you are a queen this recipe is awesome I just made it for breakfast this morning as I was planning on making the strawberry lime one yesterday but until I realised I would have to wait for the strawberries to freeze and homemade condensed milk to chill overnight but it was so worth the wait thank you so much for all your fantastic recipes! Oh and I also used my tiny smoothie2go Kenwood blender which I was scared would die half way through haha thankfully it didn’t
Hi Emma,
I know, this is a great little machine, my mum has one and loves it too for small servings of sorbet. thank you for letting me know,
Gemma 🙂
Hi Emma,
I have a very old HB Emma food processor designed for small kitchens. Isn’t that adorable, your namesake. I almost burned it up on my last round of making the strawberry lime sorbet. Thank goodness it lived. I decided this go around to let the frozen strawberries thaw for about an hour on the kitchen counter, and then get out the little Emma and try again. The strawberries were still frozen, but not rock hard. I threw them in the little Emma, added the other ingredients, and within 3 minutes had that lovely, smooth texture for the sorbet. Put it in the freezer overnight and it tasted perfect…and best of all, the little Emma lives on, lol. Thanks for such a great recipe Gemma.
Hi Rita,
That is a lovely story, I am amused! Thank you for helping out with my queries, I appreciate it. Long live your HB Emma,
gemma 🙂
love these resipes !I’m your biggest fan and I love cooking!!!!!!??
Hi Emily,
I am happy to hear that, stay tuned for lots more to come,
Gemma 🙂
hi Gemma, I was wondering if you can make coconut, chocolate ,and vanilla icecream. It’s one of my personal favorites and I want to share that with the world. Love ,One of your biggest fans Emily.E 😉
Hi Emily,
That does sound delicious, a lovely mix up of flavors, thank you for that, I will add it to my list,
Gemma 🙂
Hi Gemma,
Should the condensed milk be cold (like in your ice-cream recipes) or in room temperature?
Thanks!
hi Dana,
Cold, it is best to have all the ingredients cold before you start,
Gemma 🙂
This recipe done by me
I really love this recipe
I love your all recipes too much
Thanks so much. I’m delighted you liked this recipe 🙂
Hi Gemma
Do we have to put lime in the strawberry sorbet ?
You can leave it out if you prefer 🙂
Hi gemma i made this and it was simply amazing everyone loved it but sadly i cant make more cux strawberry season in my country is over please please introduce more flavours my country is reallllyyy hot and this is the perfect way to beat the heat thankyouuu soooo much love you
Hi Zainab,
I am happy to know that you enjoyed this recipe, and sad that you will not see strawberries for a time.
Lots more suggestions, mango, melon etc for you , and more to come,
Gemma 🙂
Hi Gemma,
Just wanted to confirm is it 3 cups of fruit to 1/4 cup of condesned milk cause in the video i beleive you have used 1 cup fruits to & 1/4 cup condense milk.
Thanks
Vartika 🙂
The written recipe is accurate. It may not look the same in the video, but it is. Hope this helps 🙂
Hi Gemma I’m going to use normal condensed milk which is sweeter than fat free condensed milk so I should probably use less can u tell me the exact measurement if I use normal condensed milk
Thanks
Sorry, that will not work for this recipe. You will need to you the exact amount called for in the recipe for the best results. Hope this helps 🙂
Hi Gemma,
These look great! My food processor isn’t powerful enough to handle fruit that’s frozen solid. How powerful is your food processor? Thanks!
Thanks for your question. I use a Cuisinart food processor, those are usually very powerful. Hope this helps 🙂
Hi! I thought that about my smoothie blender which literally only holds 500ml of ingredients however I managed perfectly it’s just a small smoothie blender but its Kenwood I doubt the nutribullet or other smaller blenders would even be big/powerful enough so I think you should give it a go with your blender if I managed with mine!
Hi Emma,
Thank you for that, you are of course right, we must use what we have to hand,
Gemma 🙂
Oh, My, GOODNESS. This recipe is to die for. Here in Florida we love our lime. I can’t imagine this delicious sorbet without the lime. Thank you Gemma for sharing! Tomorrow I make the frozen yogurt, and maybe some ice cream too. I’m also planning to make the mug chicken pot pie for Sunday dinner tomorrow and surprise my hubby. He loves pot pie and we’ve had a hard time finding a good recipe. What do you think of putting the finished product under a low broiler just to brown the top? Thanks so much again.
Hi Rita,
thank you for your kind comments. A low broiler would indeed finish this off, just stop the cooking a few seconds before it is finished in the microwave, it will continue to cook under the broiler. A broiler and microwave are a great combination!
Gemma 🙂
wow love them all and definitely i will make them so cool and fresh
Hi Chaimae,
I am happy to hear that, I hope you enjoy them,
Gemma 🙂
In Tunisia, it’s still not Lime’s season I believe which explains why I can’t find it in markets, so I was wondering, would the idea of using Lemon zest instead of Lime’s work in this recipe?
Hi there Bouaouina,
Yes, this will also be good, a little sharper of course. So nice to hear that you can only buy fruits when seasonal, and probably local too. you are lucky!
Gemma 🙂
Hi Gemma! I Love your recipes! I’m definitely going to try this at home And i’m sure it’ll Taste good!
That’s so great to hear. Thank you so much. 🙂
Happy Baking!
Wow
What a recipe
One can eat anything in newly style
Wow
Hi Sami,
That is true, just using what we have, and a little imagination,
Gemma 🙂
can I replace the condensed milk with simple syrup?
or will it change the texture and flavour?
are there any extra steps to take if i were to use simple syrup?
sry im asking alot of questions? im still a beginner when it comes to frocen treats?
love ur recipes?❤️
You’ve got me out of the dog house. I salute you.
LOL, glad I could help. There are 4 more flavors for the next time 🙂
Can I use the same recipe for other fruit like oranges and lemons or is it different? Great reipes btw 🙂
Hi Sophia,
Oranges and lemons will freeze differently, as they are high water content fruits. They may also require sweetener of some type.
You could try this to see if it suits you,
Gemma 🙂
Hi Gemma,
Love all your recipes 🙂
I was wondering do you have to add the lime for the recipe
Hi Tina,
No! you do not, it just adds a zing to this recipe,
Gemma 🙂
Hey Gemma,
I love all your recipe 🙂
I was wondering do you have to add the lime for the recipe ?
No, you can just make a strawberry sorbet and it will turn out
really great
Thank you Irfan for letting me know, I am happy to have you with us,
Gemma 🙂
Hey Gemma,
I used fresh pineapple and froze it to make the sorbet. Sadly, I don’t own a good blender and I had to add a bit of water to keep it going. It came out really delicious but it turned solid. How do I keep the sorbet from going solid?
Hi Maitri,
Water freezes like ice, so when you add this to the recipe you will get a different result. Leave it to stand at room temperature for 20 mins or so, that will do it,
Gemma 🙂
Wonderful recipe. Thank you
Hi Maria,
Thank you for your kind remarks, I appreciate it,
Gemma 🙂
HI! I love your ideas, and I have already tried some of your recipes. 🙂
Can you tell me the measurement in ml of condensed milk?
Hi Sara,
70g of condensed milk. The recipes are here on the website,
Gemma 🙂
Can I use normal condensed milk which is very sweet, instead of the fat-free condensed milk? Will it change the taste of it if I use the normal condensed milk? Please reply me as soon as possible. Thanks!! 😀
Hi Joscelin,
Yes you can, but you are right, it is very sweet. do not add any sweetener with this, it is worth a try!
Gemma 🙂